Creamy Chicken and Mushroom Pan

Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel the carrot and chop it finely. Clean the mushrooms with kitchen paper or cloth (don't wash). Chop the mushrooms. Wash and chop the spinach.

Chop the chicken. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the chicken for 5 min until golden brown. Transfer the chicken to a plate. 

Add the butter and a second drizzle of oil to the pan. Reduce the heat to medium. Fry the leeks and carrot with a pinch of salt for 7-8 min until softened.

Once softened, add the mushrooms and fry for 5 min further. 

Return the chicken to the pan. Add the measured water, crumbled chicken stock cube, spinach, cooking cream, Dijon mustard and a squeeze of lemon juice. Simmer for 5 min, stirring occasionally, until the stew has thickened. Season with black pepper.

Meanwhile, slice the broccoli into florets. Bring a pot of lightly salted water to a boil and cook the broccoli for 5 min (alternatively steam it). Serve the broccoli alongside the chicken stew.